More Than 1 Way To Grill A Tri Tip!

Discussion in 'Grilling Tips' started by squatch, Jul 22, 2013.

  1. I am fairly new around here and unfortunately I do not have any "smoking" experience worth sharing (yet)... though I have been "grilling" for year's, and I see a lot of Tri Tip threads on SMF so I figured I would share a couple unique but easily replicated versions of my own T.T.!

    If you like "Pesto" type sauces on your Italian food, most likely you will enjoy this Tri Tip Recipe:

    Sound's a bit strange, but just give it a try... iffin' you don't like it I will personally come over and finish off the leftovers (within 100mi radius - lol)  [​IMG]

    Ingredients:

    *1 Tri Tip, excess fat removed (can be grilled whole or cubed for kabobs)
    *1 bunch fresh cilantro including stems
    *1/2 bunch fresh basil, stems removed
    *1/2 bunch fresh parsley, stems removed
    *whole head of garlic, peeled (I love garlic, cut down to 5-8 cloves for less garlic-flavor intensity)
    *1 to 2 cups EVOO (extra virgin olive oil) - as needed, not too runny, not too thick
    *(optional) 1-2 jalapenos for those who like a bit of kick!
    *salt & pepper to taste (I use pink Himalayan salt and whole peppercorns run through a grinder)

    Instructions:

    Trim excess fat from Tri Tip.

    In a food processor or blender (or similar), combine cilantro, basil, parsley, garlic, and olive oil (jalapeno optional). Pulse until well blended.

    Reserve approx. 1/5 marinade in separate container to use as sauce after grilling (optional)

    In a large Ziploc bag, combine mixture with Tri Tip, remove air, seal, and refrigerate over night or up to 48 hours (longer = better)

    Prepare grill for med./high direct/indirect heat (500*ish give or take with a hot side and a cool side)

    Remove Tri Tip from marinade, discard remaining marinade.

    Sear over direct heat 6-8 min. per side to achieve good external color, do not be concerned with grill mark's as they will not show nor are they easy to accomplish with such a wet marinade. Watch for/prevent flair-up's.

    Move to indirect heat and continue/finish cooking approx. 20-30 min. depending on size of cut.  Do Not Over Cook! If you are grilling a whole Tri Tip, remove from grill when a instant-read thermometer hit's 135* for Med. Rare. (reduce grilling time for kabobs)

    Remove from grill, salt & pepper exterior crust to taste.

    Once removed from grill, allow cut to rest for 8-12 min. before cutting slices.

    Once Tri Tip is sliced, lightly salt & pepper to taste again. (optional - I like salt & pepper)

    If you reserved a portion of marinade, drizzle over freshly cut Tri Tip.

    ENJOY!


     
  2. fwismoker

    fwismoker Master of the Pit

    Looks good to me!!! You all do realize you're just driving the price up on MY tri tips right? ;)
     
  3. kathrynn

    kathrynn Smoking Guru OTBS Member

    That looks delish! Thanks so much for sharing!Kat
     

  4. [​IMG]   Looks mighty fine to me  [​IMG]
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

  6. I apologize for the slow reply, still learning my way around a new site... and thank you all kindly for the positive comment's!  [​IMG]

    I am just lickin' my lip's finishing off the leftover's of tonight's Tri-Tip which turned out very good!... and smoky too, considering I was using a Weber Kettle and not a "real smoker" for this go-around!

    I don't normally inject my Tri Tip, so I figured I was way past due to experiment. I used my Weber Kettle coal burner this time instead of the gas grill. I also made use of some hardwood lump charcoal I had and a single fist-sized chunk of apple wood for extra flavor... this should be interesting!

    ... and on with the recipe and a few pix for you Q'view lover's! 

    Ingredients:

    *1 large Tri Tip, excess fat removed.

    *Approx. 1/3 bottle of "Pappy's Wine Marinade", depending on size of cut.

    *Salt & Pepper & Garlic to taste. (freshly ground if you buy yourself a nice mortar & pestle!!)

    Instructions:

     Inject Tri Tip thoroughly with around 6oz.'s or so of "Pappy's Wine Marinade" every 1.5", pour about a cup of remaining marinade into gallon sized Zip-Loc, add Tri Tip, seal, and refrigerate for at least 4 hour's (I let mine soak for 48+!)

     Remove Tri Tip from marinade, pat dry with paper towels, discard remaining marinade.

     Apply a moderate coat of freshly ground/cracked black pepper corn's, some garlic powder, and salt to taste.  (have I mentioned I love S&P&G lately?)

    Prepare grill for Med./High Direct/Indirect heat.

    Sear over direct heat 6-8 min. per side to achieve good external color and grill mark's, move to indirect heat.

    Move to indirect heat and continue/finish cooking approx. 20-30 min. depending on size of cut.  Do Not Over Cook! If you are grilling a whole Tri Tip, remove from grill when a instant-read thermometer hit's 135* for Med. Rare. (I actually pulled this one around 130*, by the time it rested it was at a perfectly proper temp for my taste)

    Enjoy!!







     
    Last edited: Aug 10, 2013

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